This recipe is obviously from Davao, shrimp salad with pomelo fruit slices. Since pomelo is one of the kinds of fruit that is abundant in that place, maybe that is the reason why this recipe originated there. There are also many variation of shrimp pomelo salad that differ on garnishing. You can also use shredded crab sticks instead of wanton wrappers strips or croutons.
Most Filipinos are not very fond of Vietnamese or Thai dishes because of the strong spicy taste. But in fairness most of their dishes are tasty like this garlic roasted crab. There is a Vietnamese restaurant in the U.S. called Thang Long (means “rising dragon”, an old name for Hanoi) where this signature dish came from. Nobody minds the price tag of this dish maybe because it was so delicious. Maybe what makes it so delicious is the kind of crab they are using for this dish, which is a Dungeness crab but we have our own mudcrabs or locally known as “alimango” that can be an ideal substitute.
This vegetable recipe is very good for those suffering in hypertension. Garlic bulb and spring garlic has medicinal properties to lower blood pressure. Not only is it healthy, it is also a tasty dish because it is cooked with pork belly, shrimps and vermicelli.
This recipe barbecues marinated shrimps in mixture of olive oil, lemon juice, parsley, cilantro, curry powder, onion, ginger, garlic, Worcestershire sauce, white wine and dry vermouth. Actually the names martooni is also martini which is a cocktail drink made with the combination of gin and vermouth garnished with olive and lemon twist. Maybe when you get too drunk with martini you will say martooni.
The term “en papillote” is a French cooking method of wrapping the food in paper before baking. The paper used is usually parchment paper but other materials can be used such as aluminum foil. This cooking method seals all the juices and taste unlike if you will bake it without any wrapper. Aside from the pork chops that is used in the recipe, you can also use chicken meat or fish fillet.